INGREDIENTS
1lb Marrow Detroit Provisions Hanger Steak
2.5oz Planted Detroit E Grand Blvd Mix
2.5oz Planted Detroit Romaine
2 tbsp butter
Kosher salt
Black pepper, freshly ground
1/4 cup extra virgin oil olive
Zest of 1 lemon
1 tbsp kosher salt
1 shallot, peeled
1 head of garlic, peeled
0.5oz Planted Detroit Parsley Microgreens
1oz Planted Detroit Rainbow Micros Mix
2 tsp crushed red pepper flakes
4 tbsp sherry vinegar
120 mL extra virgin olive oil
METHOD
To make the chimichurri: Finely dice the garlic and shallot, adding a sprinkle of salt as you go. Finely chop the Rainbow Micros Mix and Parsley Microgreens and combine with the garlic and shallot in a mixing bowl. While vigorously mixing with a spoon, slowly drizzle in sherry vinegar followed by 120 mL of extra virgin olive oil. Sprinkle in the crushed red pepper and mix to combine. Set chimichurri aside.
To cook the hanger steak: Heat a cast iron skillet or grill to medium high heat. Season the steaks generously with salt and pepper and add to the hot pan. "Babysit" the steaks - continuously turning and searing on all sides, 30 seconds at a time. Add the butter and baste the steaks, continuing to turn them every so often, until the middle of the steaks temp to 130 degrees for medium doneness. Pull the steaks out of the pan and let rest on a plate. Pour the rendered fat from the pan over the steaks while they rest.
Dress your greens: Combine 2.5oz romaine & 2.5oz East Grand Blvd Mix in a large bowl. Gently toss to mix. Add 1/4 cup extra virgin olive oil and lemon zest and gently toss to coat. Add 2 large spoonfuls of chimichurri to the greens and gently toss to combine. Add salt and pepper to taste.
Build your salad: Build a nice mound of greens in your favorite bowl/plate. Thinly slice the rested hanger steak **against the grain** and lay down in the center of your greens. Spoon a healthy amount of chimichurri over your steak and add the remaining chimichurri to the greens or in a sidecar for dipping. Sprinkle with finishing salt (we like Maldon!) and enjoy!
